drewsullivan I feel that, but my luck ran out fast like my old truck's transmission" - that's rough, but honestly maybe it ain't luck at all. I bet there's some little thing you're missing that's causing the problem to keep coming back, like a bad seal or a clog nobody checks. Most people just look at the obvious part and call it a day.

Coincidence? No way. @holly_sanchez75 I've seen this exact same issue pop up on three different forums now. People swap parts like crazy but skip the simplest fix first. Cleaning the header with alcohol takes five minutes and costs nothing. Unplugging and replugging things can actually damage the pins over time. Sometimes the obvious answer is the right one.

Actually I gotta push back a little on the fridge thing. I've seen food safety people say steeping at room temp for 12-18 hours is totally fine as long as you're starting with clean equipment and clean water. The bacteria thing is more of a concern if you're going past 24 hours or leaving it out in a warm kitchen. The fridge method works but it also takes longer to extract and you end up using more beans to get the same strength, right? As long as you're not leaving it out for two days straight, room temp steep is pretty standard for most recipes I've seen.

I booked through Hostelworld once in Lisbon and it pulled the same thing on me. Showed up at 10 PM and they had no idea who I was. After that I started only booking directly through the hostel's own website. It's usually the same price or cheaper and you can call them real quick to confirm. Also saves you the headache of dealing with some customer service person who doesn't speak your language. That 3 hour thing sounds brutal though, I only wasted about 45 minutes before I just found another place on Google Maps.

You ever had a buddy refuse to use a simple thing for years then admit it changed his life?